Summer Salad with Edible Flowers

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Summer Salad with Edible Flowers
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie358 cal.(17 %)
Protein17 g(17 %)
Fat30 g(26 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage1.4 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.7 mg(31 %)
Vitamin K47.3 μg(79 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.1 mg(7 %)
Folate45 μg(15 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C10 mg(11 %)
Potassium293 mg(7 %)
Calcium456 mg(46 %)
Magnesium32 mg(11 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc3.2 mg(40 %)
Saturated fatty acids12.8 g
Uric acid17 mg
Cholesterol45 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
100 grams mixed Lettuce (such as arugula, frisee lettuce)
20 grams edible Flowers (such as hollyhock, pansy, nasturtium, cornflower, borage, calendula, Cosmea)
3 Tbsps white balsamic vinegar
1 tsp Mustard
1 tsp honey
5 Tbsps Corn oil
salt
freshly ground peppers
250 grams Goat cheese
1 Beet (cooked and peeled)
How healthy are the main ingredients?
Goat cheeseMustardhoneysalt

Preparation steps

1.

Rinse and spin dry lettuce leaves, tear into smaller pieces, if needed. Rinse and shake dry edible flowers.  

2.

Whisk vinegar with mustard, honey and olive oil and season with salt and pepper.

3.

Cut goat cheese and beetroot into slices. Arrange on plates and top decoratively with salad leaves and flowers. Drizzle with the dressing and serve.

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